Chicken and Jammy Courgette Pasties Recipe

Introduction

These Chicken and Jammy Courgette Pasties are a delicious twist on a classic savory treat. Filled with tender shredded chicken, golden courgettes, and creamy cheese, they make a perfect meal or snack that’s both flavorful and satisfying.

Ingredients

• ½ chicken (or 2-3 chicken thighs as an alternative)
• 300g courgettes (2 large)
• 10g fresh chives, finely chopped
• 10g fresh parsley, finely chopped
• 1 tub (200g) full-fat cream cheese
• 1 tablespoon Dijon mustard
• 1 sheet puff pastry, chilled
• 1 egg, beaten
• 1 teaspoon black sesame seeds
• Olive oil for cooking
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat your oven to 200°C or air fryer to 190°C.
2. Step 2: Rub the half chicken (or thighs) with olive oil and season generously with salt and pepper.
3. Step 3: Cook the chicken. In the air fryer, cook for 35 minutes until the thickest part reaches 75°C. In the oven, roast for 30 to 40 minutes until cooked through and tender.
4. Step 4: Let the cooked chicken rest for 5 minutes, then shred it including the crispy skin.
5. Step 5: Slice courgettes thinly. Heat a pan over high heat with a teaspoon of olive oil and fry the courgettes until golden brown and soft. Season with salt and pepper, then set aside to cool.
6. Step 6: Combine the shredded chicken, cooked courgettes, chives, parsley, cream cheese, and Dijon mustard in a bowl. Mix thoroughly and season to taste.
7. Step 7: Spread the filling on a baking sheet and freeze for 10-15 minutes to chill and firm up.
8. Step 8: Roll out the puff pastry into a large square and cut into four equal pieces.
9. Step 9: Place dollops of the chilled filling on one half of each pastry square, forming a triangle shape. Brush the edges with beaten egg, fold the pastry over, and crimp the edges tightly with a fork to seal.
10. Step 10: Brush the tops of the pasties with beaten egg and sprinkle with black sesame seeds.
11. Step 11: Bake the pasties. In the air fryer, bake at 170°C for 25-35 minutes until golden and cooked through. In the oven, bake at 190°C for 25-30 minutes until the pastry is golden and crisp on the bottom.
12. Step 12: Serve warm, optionally with mashed potatoes and sautéed greens.

Tips & Variations

• Use chicken thighs for a juicier filling if you prefer darker meat.
• Add a pinch of smoked paprika or chili flakes to the filling for extra flavor.
• Try swapping parsley for fresh basil or mint for a different herb twist.
• Ensure the filling is chilled before assembling to prevent the pastry from becoming soggy.

Storage

Store leftover pasties in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C for 10-15 minutes to retain crispness. You can also freeze uncooked pasties; cook directly from frozen, adding extra baking time as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thigh or half chicken?

Yes, chicken breast works well, but it may be less juicy than thigh meat. Make sure to cook it until fully done and shred finely.

Can I prepare the filling ahead of time?

Definitely. Make the filling a day in advance and keep it refrigerated. Chill it well before assembling the pasties for easier handling.

Chicken and Jammy Courgette Pasties Recipe

Print Recipe

★★★★★

4.9 from 109 reviews

Delicious and savory Chicken and Jammy Courgette Pasties combining tender shredded chicken, golden fried courgettes, and creamy cheese filling wrapped in crispy puff pastry. Perfectly baked or air-fried to golden perfection for a comforting meal suitable for any occasion.

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 pasties 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Chicken

• ½ chicken or 2–3 chicken thighs
• Olive oil for cooking
• Salt and pepper, to taste

Vegetables & Herbs

• 300g courgettes (2 large), thinly sliced
• 10g fresh chives, finely chopped
• 10g fresh parsley, finely chopped

Filling

• 1 tub (200g) full-fat cream cheese
• 1 tablespoon Dijon mustard

Pastry & Topping

• 1 sheet puff pastry, chilled
• 1 egg, beaten
• 1 teaspoon black sesame seeds

Instructions

1. Preheat the Cooking Appliance: Begin by preheating your oven or air fryer to the specified temperatures for cooking the chicken and baking the pasties.
2. Prepare and Season the Chicken: Rub the half chicken or chicken thighs with olive oil and season generously with salt and pepper to enhance flavor.
3. Cook the Chicken: For the air fryer, cook at 190°C for 35 minutes until the thickest part reaches 75°C, ensuring tenderness. For the oven, cook at 200°C for 30-40 minutes until the internal temperature hits 75°C and the chicken is cooked through.
4. Rest and Shred the Chicken: Let the cooked chicken rest for 5 minutes to retain juices, then shred it including the crispy skin for texture and flavor.
5. Cook the Courgettes: While chicken cooks, fry the thinly sliced courgettes in a teaspoon of olive oil over high heat until golden brown and soft, then season with salt and pepper and set aside to cool.
6. Mix the Filling: Combine shredded chicken, jammy courgettes, fresh chives, parsley, cream cheese, and Dijon mustard. Mix thoroughly and season to taste with salt and pepper for a balanced flavor.
7. Chill the Filling: Spread the filling mixture onto a baking sheet and freeze for 10-15 minutes to firm it up, making it easier to handle during assembly.
8. Prepare the Puff Pastry: Roll the chilled puff pastry into an even large square, then cut into four large squares for individual pasties.
9. Assemble the Pasties: Dollop the cooled filling onto the lower half of each pastry square in a triangular shape. Brush the edges with beaten egg, fold the top half over to seal, and crimp edges tightly with a fork.
10. Apply Egg Wash and Seeds: Brush the entire pasty surface with the remaining beaten egg and sprinkle black sesame seeds on top for an attractive finish.
11. Bake the Pasties: In the air fryer, bake at 170°C for 25-35 minutes until golden and cooked through. In the oven, bake at 190°C for 25-30 minutes until the pastry is crisp and golden, especially at the bottom.
12. Serve: Enjoy the pasties hot, either on their own or accompanied by mashed potatoes and sautéed greens for a complete meal.

Notes

• You can substitute half chicken with chicken thighs for convenience and equal taste.
• Allowing the filling to chill before assembling helps prevent the pastry from becoming soggy.
• Check the internal temperature of the chicken with a meat thermometer to ensure safety and tenderness.
• Black sesame seeds add a lovely nutty flavor and decorative touch but can be omitted if preferred.
• Use full-fat cream cheese for richness; low-fat versions may alter texture and taste.
• Resting the chicken after cooking allows juices to redistribute, making the filling juicier.

Keywords: chicken pasties, courgette recipe, puff pastry, savory pasties, easy dinner, British baking, creamy chicken filling